Business Private
tre-farri-pizza-molino-merano

PIZZA WITH TRE FARRI

Source: https://www.meranermuehle.it/rcp_recipe/pizza-with-tre-farri
Total time
stopwatchIcon
2 Hours 10 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
22 Minutes
Rest time
1 Hours 30 Minutes
Print

Ingredients

For a baking tray 60x40

750 g Tre Farri
420 g water
15 g fresh yeast*
30 g olive oil
15 g salt

Preparation

KNEADING TIME: Knead for 4 minutes on low speed, then for 2 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest for about 30 minutes, or until it has doubled in size, at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

SHAPING: Spread the dough onto a 40x60 cm baking tray.

LEAVENING: Let the dough rise for about 60 minutes at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

BAKING: Bake at 230-220°C (464-428°F) for about 22 minutes for the last 10 minutes with the vent open.

 

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

*It is possible to substitute compressed yeast with 30 g of FINUM - Active Lievito Madre Natural Yeast.

 

Tre Farri
Baking mixture with lievito madre natural yeast for the creation of spelt bread with the three different varieties spelt, dicoccum and monococcum as well as wholemeal spelt flour.Only add water, yeast and salt.Dosage: 100%> with three ancient grains - spelt, monococcum and dicoccum, as well as wholemeal flour> easy processing guarantees time savings> maximum dough yield and increased water absorption> optimum fermentation stability thanks to the contained lievito madre> clean label of the finished product> fulfils the consumer's desire for ancient grains and valuable nutrients, and dietary fibres> suitable for direct dough process

15 kg